Pumpkin Spice Bread

Slightly sweet pumpkin spice bread with real pumpkin, cinnamon, ginger, nutmeg, clove and all spice topped with a yummy browned butter buttercream.

This bread was inspired by a bread, more like a loaf cake, that I saw at the grocery store last year, it was a pumpkin bread that had crumbly topping.

So I decided to swab out the crumbly topping for a browned butter glaze. Which I think I've been going through a phase in where I've been using browned butter for a lot of recipe.

 

It has depth a flavor that is a combo of caramel and toffee even better you add the sugar.  I made it with a buttercream for a cake and I was eating it with a spoon it was good.

I made a bread similar at the beginning of this year for Mardi Gras, it is a holiday that you induldge before the fasting for Lent. I made a King Cake bread that was cinnamon swirl bread with a glaze on top.

Here is a link to even more Pumpkin Spice recipes that I have made.

Recipes you may like
Pumpkin Spice Chocolate Chip Muffin Tops
King Cake Bread
Pumpkin Spice Pound Cake

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Pumpkin Spice Bread

Time:
Prep- 20 minutes
Proofing- 2 to 3 hours
Baking- 40 to 45 minutes


Ingredients

Pumpkin Spice Bread
3 cups Unbleached Bread Flour
3 1/4 cups Unbleached All Purpose Flour plus 1/4 cup for dusting
1 1/2 Tablespoons Dry Active Yeast
2/3 cup Dark Brown Sugar
1 1/2 Cups Pumpkin Puree, not pumpkin pie filling
1/2 cup Lukewarm Milk
2 Large Eggs
1 Tablespoon Pure Vanilla Extract
2 1/2 teaspoons Fine Sea Salt
1 Tablespoon Ground Cinnamon
2 teaspoons Ground Ginger
1 teaspoon Ground Nutmeg
1/2 teaspoon Ground All Spice
1/4 teaspoon Ground Clove

Browned Butter Buttercream
1 cup Unsalted Butter
1/2 teaspoon Fine Sea Salt
2 teaspoons Pure Vanilla Extract
3 cups Confectioners' Sugar
2 Tablespoons  Milk
Ground Cinnamon, for topping

1. In a large bowl, combine pumpkin puree, brown sugar, eggs, cooled butter, vanilla extract, warmed milk cinnamon, ginger, nutmeg, clove, and all spice. Whisk together until eggs are broken up. Add in yeast and let that bloom for 10 minutes.

2. Add in flour and salt. Mix together until well combined. Press your thumb against the dough, if the indentation rises back quickly the yeast is active. Cover with a towel and let it sit for 20 minutes.

3. Dust a clean surface with flour and tip over the bowl. Kneed dough for 10 minutes. Push a finger in the dough and if it rises quickly the dough is good to go. Lightly grease a large bowl and tuck the bottom of the dough ball.

4. Cover bowl with clingwrap and place in a warm place in your kitchen. Let it double in size for at least 2 hours. I let mine proof overnight in the fridge, if you do that take the bowl out of the fridge before dividing and let it sit out for a few hours.

5. Lightly grease and flour two loaf pans.  Divide dough into two halves and place into greased pans. Cover again with clingwrap and let proof for 1 to 1 1/2 hours or until it doubles in the pan.

6. Preheat oven to 325 degrees. Place the loaf pans on a cookie sheet, brush a little butter on the top of the loaves and bake for 40 to 45 minutes or until lightly golden brown. Rotate the pan and the loaves after 20 minutes.

7. Remove bread from the oven and let it cool in the pans for 10 minutes then transfer to a wired to cool completely.

8. Browned Butter Buttercream: In a medium sauce pan, bring butter to a low simmer for 10 to 12 minutes or until the butter is a caramel color and nutty in fragrance. Add in vanilla extract. Take it off the heat and let it cool for 15 minutes.

9. Transfer to a medium size bowl, slowly add in confectioners' sugar one cup at a time. Add in salt then milk, one tablespoon at a time until it is smoother. Coat the top of the bread and let it set for about 30 minutes.
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